0
votes
2answers
61 views

Changing the Brew for Small Batches

Its easy for us homebrewers, but how difficult is it for a commercial brewer (whether it be small or large scale) to change a brewing recipe to affect the taste for small batches (10-100 bottles)? ...
1
vote
2answers
88 views

Beer gas on corny keg

I have an existing keg of beer that I would like to switch to beer gas. Is this feasible? Are there any problems with doing this?
0
votes
1answer
27 views

Is this a good pear for cider?

I want to make cider from pears. Right now I'm looking at buying a few kg of Abate Fetel (I think that's what they're called), because those are the cheapest pears by a factor of 3-4 right now. The ...
3
votes
2answers
99 views

Canning unfermented wort for yeast farming?

Canning is often used to preserve foods: the microorganisms inside mason jars are killed by a boiling water bath and sealed when removed. Small amounts of unfermented wort are useful when yeast ...
0
votes
2answers
61 views

Kegging: hose clamp technique?

I'm re-attaching the CO2 to the home made kegerator I've inherited and I'm wondering if there are any steps one should follow for securing the hoses. Securing the hose clamps is pretty obvious, but I ...
1
vote
1answer
60 views

Temperature rests for hefeweizen

I have an AG recipe for hefeweizen that I want to try. It is 5 gallons, 9.5 lbs of grain, and I only have a 5 gallon picnic cooler tun. It calls for 3 temp rests and a mash out step. My question ...
0
votes
1answer
63 views

Can I re-aerate in the Primary?

Is there a downside to shaking the primary fermenter to re-suspend the yeast if the fermentation is going slowly?
3
votes
2answers
94 views

Define “yeast slurry”

If I'm creating a yeast starter from previously harvested yeast I'm supposed to know how many cells are in my slurry to effectively calculate how much yeast to use in my next batch. To me common ...
1
vote
2answers
95 views

Will secondary further clear my IPA?

I am fairly new to beer making (5 batches) and have good success, but am trying to fine tune my process. I have an IPA which fermented well and cleared nicely in the primary with gelatin and a cool ...
3
votes
1answer
50 views

Chemical characteristics of taste

I know this is probably a quirky question for this forum, but here goes. I'm getting into home brewing, and today I stumbled a cross the website for American Society for Brewing Chemists (ASBC) ...
3
votes
2answers
124 views

How to use “natural” Irish moss

I've just bought this stuff (pictured) - what appears to be Irish moss in its natural, dried state. Being a bit of a noob I haven't used Irish moss before, thinking (perhaps foolishly) that my beers ...
2
votes
1answer
102 views

How does a beginner manage their yeast farm?

I'm about 6 batches into my AG brewing and my fridge is slowly getting filled with jars of yeast I've been harvesting, each labelled so I can tell which batch they came from. So far I've been ...
1
vote
2answers
72 views

Turn Bottling Bin into a Mash Tun?

If I attach a removable mesh filter to hold back the grains and I properly insulate the entire bottling bin, can I dual wield it as a bottler and as a mashing tun? What benefits are there to having ...
1
vote
2answers
72 views

Boil kettle from plastic fermentation bin

Can a plastic fermentation bin be modified with a heater element to make a strike-water heater or a boil-kettle?
1
vote
2answers
98 views

Food Grade Steel Drums

I'm thinking about buying some a HUGE Blue food grade steel drums, which is either painted or enameled.If I correctly modify them, will these be okay for FV, Mashing Tubs, Boil Kettle, Strike Boiler? ...
2
votes
3answers
161 views

PVC and PTFE Plastic for Long Term Wort Contact

I use a Raspberry Pi with water proof temperature sensors fed in through the airlock to measure the temperature of the wort. They are in contact with the wort from pitch and up to bottling, 4-6 weeks. ...
1
vote
2answers
163 views

How to get a richer body when brewing

I brewed my first home written beer recipe in the end of last year, now I want to improve the beer. It was a simple single hops pale ale recipe, brewed in a 5L container, so it was a very small batch ...
0
votes
1answer
44 views

How do I know what value I want for Volumes of CO2

I've bottled about 15-20 batches, but I am ready to keg for the first time. I see the table that has been rep[roduced on quite a few websites, and it has 3 examples with a range for the Volumes of CO2 ...
0
votes
3answers
69 views

Draining Steeping Grains

What is the correct way to finish using steeping grains. The recipe I was following called for rinsing the grains with a few quarts of water. I had them all in two cloth sacks and poured the water ...
0
votes
3answers
91 views

Why is my wort dark?

I recently brewed a beer with 70% pilsner malt, 28% light munich malt, and 2% chocolate malt. I used RO water, a 1 hour rest at 156 deg, and fly sparged. I had no means to check PH. Beersmith ...
0
votes
1answer
61 views

Transporting unfermented wort

I want to brew with some friends in my country house but temperature this time of year there is not ideal to leave the fermentor there so i will have to transport it for about 100 km.I am not sure how ...
3
votes
2answers
86 views

When do Yeast grow and multiply?

Do yeast multiply in the initial aerobic phase or do they continue to multiply all the way through the entire anaerobic phase?
0
votes
1answer
44 views

What is the property of the carbonation of champagne that makes you feel light-headed?

After drinking an equivalent amount of Champagne and regular wine - I feel significantly more light-headed after drinking the Champagne. The only difference appears to be the carbonation. What is ...
4
votes
2answers
112 views

Does a protein rest even do anything?

I have been looking at brewing several recipes that call for a multi-step mash that includes a protein rest. I saw a Mr Wizard article in BYO that sort of defends protein rests. Just like the ...
1
vote
1answer
86 views

I stirred the yeast and it said do not

Making a British Barley wine and the dry yeast instruction called for sprinkling the yeast on top of the starter. I was a bit over excited and stirred at some point after it reached room temp but ...
2
votes
3answers
137 views

How does a yeast starter affect original gravity reading?

I've prepared a 1qt (~1L) yeast starter according to instructions from Wyeast.com. I didn't measure its gravity, but in theory it should be about 1.040. I am brewing a 5 gallon batch of high gravity ...
2
votes
3answers
80 views

fermentation and dry hopping

I'm thinking about dry hopping my current batch. It's still fermenting and bubbling, and the krausen hasn't dissipated yet. Should I wait for fermentation to stop? Should I wait for the krausen to ...
0
votes
2answers
86 views

Longer time on yeast for a bigger beer?

I ferment all my beers single stage in a glass carboy immersed in a water bath to maintain temperature. This is the first time I've made a bigger beer (this one started at 1.080) on this system. I ...
1
vote
3answers
90 views

How do I get a turkey baster out of a carboy?

When I was pulling wort out of a carboy to take a hydrometer reading, the bottom part of the baster separated from the head and fell into the carboy. What's the best way to get it out with the fewest ...
0
votes
1answer
48 views

What are Esters?

I am reading a lot about yeast cell production and ester production. I think I have a good handle on the yeast cell production, but what are esters? Is that part of what the yeast consume that give ...
1
vote
2answers
100 views

Malt mill gap adjustment

The nature of my work is such that i have all the materials and tools to make a mill so i am not intrested on buying one.I want to know if there is a standard gap between the rollers for all type of ...
2
votes
3answers
78 views

Using Campden in water

I am using campden in water to remove chlorine and chloramine. I have heard that it may inhibit the yeast. Should I leave it any length of time after use in order to minimise yeast inhibition?
0
votes
1answer
135 views

Testing Bottling Carbonation

So, I bottled 6 days ago. I'm a little impatient, and want to see how my carbonation is going. What can I expect if I pop one open today? I haven't noticed any difference in the beer in the bottle, ...
2
votes
1answer
105 views

Any People with Celiacs Tried Clarity Ferm?

There's been a lot of discussion around Clarity Ferm, and it's ability to break down gluten in beer. The manufacturers just say it makes "gluten reduced beer", but Omission and others uses it to make ...
1
vote
1answer
39 views

What is Disgorging or Dégorgement?

What is Disgorging and how is it performed on fizzy wine? I have heard it is a part of the process to make champagne.
0
votes
3answers
350 views

Keezer ~ Collar vs Faucet top tower

I am just getting ready to setup my keezer. I like the ease of use with a collar, but my little 7 cubic foot freezer is only as tall as my junk. I am concerned that it will be uncomfortable to draw a ...
1
vote
2answers
102 views

Using mason jars to bottle in?

Has anyone used mason jars to bottle in? What were your results if so? They are being sealed like when you can, so I'm especially curious if they hold pressure well. (I know they are clear, and that ...
1
vote
1answer
29 views

Sediment in bottled elderflower wine

Hi Last year for the first time ever, I made Elderflower wine in September for our daughters wedding March 2014. I've left it alone since bottling it, however I've noticed there is sediment at the ...
0
votes
1answer
38 views

Colour adjustment

Is there a difference between darker malts in the color they give to the brew? Melanoiden malts are said to give a red color, chocolate malts should render the beer brown. But there is just one ...
0
votes
1answer
108 views

Krausen: Blow off tube or Larger Headspace?

Krausen: to blow-off or not to blow-off? With a large krausen (foamy head) in a fermentation vessel (FV), often the best remedy is to use a blow-off tube into a bottle of sanitizer. Question: Would ...
2
votes
2answers
298 views

Thick blobs of yeast cake looking stuff in my bottles (Image Added)

The last batch of beer I have made seems to have a lot more sediment in it than any of my other beers. It has been sitting for 3 weeks and some of the bottles when I pour have gloopy looking sediment ...
0
votes
2answers
207 views

Cold Crashing in the bottle?

Is it possible or advantageous to cold crash after bottling? I am aftaid if I cold crash for 2-3 weeks before I bottle that all the yeast will settle out and I wont have any to provide carbonation ...
0
votes
2answers
61 views

Fermenter Sediment

I'm on my second batch, and decided to ferment in the carboy, so I could watch. It's on day 3 fermenting, I've got a nice thick krausen (needed a blowoff tube). However, I noticed it seems like it's ...
0
votes
1answer
112 views

Smaller batches Fermentation Time

I'm curious to start making my own recipes, and am thinking about trying 1 gallon batches. I would guess the conditioning time would be the same, since by then it's all in it's own bottles, so there's ...
0
votes
2answers
69 views

Is it important to reach pitch temps quickly?

I have seen lots of posts where guys say they stayed up late because their wort hadn't reached pitch temp until 4am or somethinglike that. What is the harm in just going to bed at 1 or 2, waking up ...
1
vote
3answers
85 views

Little hop aroma in first batch

So... I just enjoyed my fist bottle of my first batch of home brew, and overall it was a success. I know the saying is "pour your first batch down the drain!", but my first batch will certainly give ...
0
votes
1answer
24 views

Changing fermentation [duplicate]

I just made my first brew and I started the fermentation process in a plastic container. Should I transfer the brew into a glass fermenter? It's only been sitting in the plastic one for 2 days.
3
votes
3answers
246 views

What is Chill Haze and How Do I get rid of Chill Haze?

What is Chill Haze?How Do I get rid of Chill Haze?
2
votes
1answer
92 views

What are finings? How do finings work?

What are fining agents? How do fining agents work?
0
votes
3answers
121 views

To Bottle or Not to Bottle?

I'm using a Mr.Beer Home Brew Kit. First Batch, its been 14 days of fermentation, still cloudy, took a sample taste and it taste like flat beer, should I bottle or wait a few more days to see if it ...

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